Braised Chicken With Tomatoes and Rosemary
Serves 620 mins prep55 mins cook
Braised chicken stewed with tomatoes, rosemary and aromatic spices is an amazingly delicious one-pot recipe. So easy, quick to make, this is a favorite weeknight meal. The combination of aromas in this dish is truly fantastic!
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What you need
Instructions
0 Pat the chicken thighs with paper towels. Season chicken with some salt and pepper on both sides. 1 In a cast iron dutch oven, heat 2 tablespoons olive oil at medium high. Add the sliced onion and sauté until translucent and slightly caramelized, about [timer minutes=3]3 minutes[/timer]. Then add the grated garlic and stir until aromatic, about [timer minutes=1]1 minute[/timer]. 8 Push the sauteed onions to the edge of the pot. Drizzle remaining olive oil. Raise the heat to high and arrange the chicken thighs in a single layer. Quickly sear the chicken on both sides at high heat, until golden brown, about [timer minutes=3]3 minutes[/timer] each side. 7 Tip: It is important to brown the chicken only on the surface and don't cook the inside. 3 Lower the heat to medium. Add the tomatoes and cook until they start to soften, about [timer minutes=5]5 minutes[/timer]. 4 Add all the spices, tomato paste, rosemary, chili peppers and salt. Stir to combine well and raise the heat. When the sauce starts to bubble, cover with a lid, lower the heat and simmer until chicken is fork tender, stirring in between, about [timer minutes=45]45 minutes[/timer]. 5 The tomatoes will thicken and some oil will trickle to the surface. Taste and adjust the seasonings. Tip: Add couple tablespoons water if the stew sticks to the bottom of the pot and this varies with the type of cookware used. 6 Garnish with more fresh herbs. Serve immediately with rice, bread and salad.View original recipe